Dwayne Johnson, the action movie star and former pro wrestler who attended McKinley High School, apparently fears — but also loves — the cookies produced by Mitzi Toro, aka “The Maui Cookie Lady,” describing them as “decadent and dangerous.” Rapper and actor Ludacris is also a big fan of the giant cookies from the Valley Isle.

This is just one of many interesting backstories in “Foods of Hawaii,” a concise but informative 130-page guide about a lot more than just where to find some of Hawaii’s most iconic food items.

Did you know it takes 300 pounds of pressure per square inch to break a macadamia nut shell? That’s what it says on the page about Hawaiian Host and Mauna Loa, producers of those famous mac nuts and candies since 1927. Or how about that La Tour Bakehouse founder Thanh Lam was named National Small Business Person of the Year in 2002? (Lam preceded La Tour with Ba-Le Sandwiches & Bakery in 1984.)

While food is the guide’s focus, there’s also info about other Hawaii products, gifts and tours. It is published by the Hawaii Food Manufacturers Association and sponsored by the Ulupono Initiative; part of Ulupono’s mission is to promote locally produced food.

The association will decide how often the guide is updated, Ulupono spokesman Keith DeMello said.

And the organization is “thinking of doing a cookbook,” said Jimmy Chan, HFMA board president.

“(The guide) has been received so well,” said Chan, who is owner of Hawaiian Chip Co. “That’s probably the next step, recipes that utilize several of our various members’ products. That’s still in preliminary stages.”

All the dishes will be served family-style, paired to wines donated by Young’s Market Co.

Garg is operating partner for the Hospitality Division of The MacNaughton Group in Hawaii, which owns the Lotus.

His menu draws on his upbringing in Port Blair in the Indian territory of the Andaman and Nicobar Islands. Garg cooked at five-star hotels in India before taking over IndeBleu in Washington, D.C., then coming to Hawaii in 2008.